Happy Easter, y’all!
I apologize for not having had the time to blog as much as I wanted to over the past couple of weeks. Life has been more than a little hectic, so I am truly grateful for the slight bit of rest I’m getting today and tomorrow. (I was busy for much of Holy Week; Mother Butler Guild duties, see…)
Anyways, I was planning to whip up a batch of hot cross buns for Easter last night. Unfortunately, the stifling heat was anything but conducive for the process of whipping up and kneading dough. This, alas, called for a change of plans – something that involved several mangoes just chilling in the refrigerator.
The idea actually came from a recipe I found in Martha Stewart‘s Cookies cookbook. In the section Cakey and Tender, there was a recipe for fresh peach drop cookies which, quite obviously, use peaches – fruits that, in fresh form, are virtually unavailable in this part of the world. What I did have on hand were mangoes which, as we are in the throes of what promises to be a scorching summer, are currently in season and are at their very best. When perfectly ripe, mangoes have this honeyed sweetness similar to that of peaches with just the faintest yet rather appealing hint of tartness: not sharp, not lip-puckering, just pleasantly tart. When baked, however, the taste of mangoes gets more concentrated and gains heady, fruity intensity that goes beautifully with vanilla. (Though I daresay almond would work just as well.)
I should advise you all, however, that should you attempt to bake this recipe, don’t expect these cookies to turn out crisp on the edges. These are wonderfully soft, chewy, cakey, and utterly moreish. My sister loves dunking these in frosty, cold milk, but I think these would be just as wonderful served alongside some freshly made lemonade on a sultry-hot afternoon.
One other thing, you can also make these sugar-free by swapping the sugar for granulated Splenda – that way, even your diabetic or dieting friends can enjoy these summery, mango-studded treats.
Fresh Mango Cookies
- 2 cups + 2 tablespoons all-purpose flour
- 1-3/4 cups diced ripe mango
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 cup salted butter
- 1/4 teaspoon fine salt
- 1/3 cup mango jam
- 1 cup granulated white sugar or granulated Splenda
- 1/2 teaspoon vanilla extract
Pre-heat your oven to 375 degrees / Gas Mark 5. Line two lipped cookie sheets with either a non-stick liner (like a Silpat mat) or baking parchment; set aside.
Cream together the butter and sugar until light and fluffy. Crack in the egg and add the vanilla extract; whisk until well-combined.
Sift in the flour, salt, and baking soda and mix until well-combined. Add the mangoes and mango jam and mix till just combined. Chill the dough for 15 – 30 minutes.
Drop the chilled dough by rounded tablespoons on the prepared baking cookie sheets. Bake 13 – 15 minutes. Allow to cool for 10 minutes on the sheets, then move the cookies to a wire rack to cool completely. Serve immediately as these are best served the day they’re made, but can be stored in an airtight container in the fridge for a week.
Makes approximately 3 dozen.